Bring a large pot of salted water to boil, and then add the pasta and cook according to package directions.

While the past cooks, heat the olive oil in a high-sided frying pan large enough to accommodate all the pasta over medium heat. Add the anchovy, nuts, red pepper flakes, and garlic, stirring often and breaking up the anchovies with a wooden spoon. (They will eventually dissolve into the oil.) When the nuts smell toasty, after about 5 minutes, kill the heat and set the pan aside.

Drain the pasta, reserving about 1/2 cup of the starchy cooking liquid. Return the pan with the nut sauce to medium heat, and add the cooked pasta to the sauce. Toss to combine, adding the reserved cooking liquid until the pasta is moist and coated. Stir in the lemon zest and parsley, toss to combine, and serve at once. - serves 4 to 6 -Joy Manning, Philadelphia Magazine, Oyster Evangelist